Yorkshire pasty

The Yorkshire pasty is a hearty, handheld meat pie from Northern England. While often compared to the Cornish pasty, Yorkshire’s version leans more rustic: thick slices of potato, chunks of beef or minced meat, carrots, and onions, all tucked into a flaky or shortcrust pastry. It

Equipment

• Large mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife

Ingredients

For the Shortcrust Pastry:

• 3 cups (375g) all-purpose flour
• 1 tsp salt
• 1 cup (225g) cold unsalted butter, cubed
• 6–8 tbsp ice-cold water
• 1 egg (for egg wash)

For the Filling:

• 1 lb (450g) beef chuck or skirt steak, finely diced (or use ground beef for a faster option) ezstandalone.cmd.push(function () { ezstandalone.showAds(114); });
• 1 medium potato, peeled and diced small
• 1 small turnip or swede (rutabaga), peeled and diced
• 1 carrot, diced
• 1 small onion, finely chopped
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp dried thyme (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp flour (to absorb excess moisture)
• Butter (optional – a small pat inside each pasty adds richness)

Instructions

Step 1: Make the Pastry

1. In a large mixing bowl, combine flour and salt .
2. Add cold butter and rub into the flour using your fingertips until it resembles coarse breadcrumbs.
3. Gradually add ice-cold water , mixing gently until a dough forms.
4. Form into a ball, divide in two, wrap in plastic, and refrigerate for 30 minutes . ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });

Step 2: Prepare the Filling

1. In a large bowl, mix the diced beef , potato , carrot , turnip , and onion .
2. Add salt , pepper , thyme , Worcestershire sauce , and flour . Toss to coat.
3. Optional: If using ground beef, brown it lightly first and drain excess fat. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });

Step 3: Assemble the Pasties

1. Preheat your oven to 375°F (190°C) .
2. On a floured surface, roll out the pastry to about 1/8 inch thick.
3. Cut into 6–7 inch circles using a bowl or plate as a guide.
4. Spoon the filling onto one half of each circle, leaving a ½-inch edge. ezstandalone.cmd.push(function () { ezstandalone.showAds(122); });
5. If desired, add a small pat of butter on top of each filling mound.
6. Fold over the dough to create a half-moon shape. Press and crimp edges to seal.
7. Place on a parchment-lined baking sheet.

Step 4: Bake

1. Beat the egg and brush over the tops of the pasties. ezstandalone.cmd.push(function () { ezstandalone.showAds(124); });
2. Cut a small slit in the top of each pasty to let steam escape.
3. Bake for 40–45 minutes , or until golden brown and crisp.
4. Let rest 5–10 minutes before serving to allow the filling to settle.

Nutrition

Calories: ~500 kcal · Protein: 20g · Fat: 28g · Carbohydrates: 40g · Saturated Fat: 12g · Fiber: 4g · Sodium: 520mg